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Fideuà with cuttlefish served, garnished with fresh parsley
Spanish fideuà with cuttlefish, parsley garnish

Seafood Pasta with Cuttlefish (Fideuà)

Author: Flavelo
Recipes Main Courses
This version relies on the meatier, thicker texture of cuttlefish (sépia). The essence of fideuà is the meeting of sea and land: the pasta cooks to perfection in a broth made from seafood, locking in every drop of flavor. The acidity of white wine and freshness of parsley complete this Mediterranean masterpiece.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Large skillet
  • Cutting board
  • Knife

Allergen Information

⚠️ Fish
⚠️ Shellfish
⚠️ Wheat

Instructions

1 ✓

Cut the cuttlefish into 1-inch cubes. Finely chop the onion and garlic, and dice the tomatoes.

Tip: Cuttlefish can be slippery, so use a very sharp knife and be careful.
2 ✓

Heat the oil in the skillet and add the onion. Sauté until translucent.

Tip: Salting the onion early helps it release moisture sooner and prevents burning.
3 ✓

Add the garlic, stir, then add the tomato. Cook until the tomato breaks down.

Tip: The 'umami' flavor of the tomato is really brought out by frying.
4 ✓

Pour in the wine and boil for 2-3 minutes until the smell of alcohol evaporates.

Tip: After the alcohol evaporates, only the fruity acids of the wine remain, which tenderize the cuttlefish fibers.
5 ✓

Add the cuttlefish, salt, and pepper. Braise in its own juices and the wine for 5 minutes.

Tip: The cuttlefish will release liquid first; let this cook off before adding the stock.
6 ✓

Add the dry pasta, toss to coat, then pour in the stock. Cook over medium heat, without stirring, for 10-12 minutes.

Tip: Here the pasta cooks directly in the sauce (absorption method), so it becomes much more flavorful than if boiled in water.
7 ✓

When the pasta is tender and the liquid is absorbed, turn off the heat. Sprinkle with parsley and serve.

Tip: It's ready when the pasta is 'dry', not soupy.

Recipe FAQ

What is the difference between squid and cuttlefish?
Cuttlefish meat is thicker and denser, requiring slightly more cooking, but the flavor is richer.

Ingredients

  • 7 oz Fideuà Pasta (or broken spaghetti)
  • 14 oz Cuttlefish (cleaned)
  • 1 whole Red Onion
  • 3 cloves Garlic
  • 2 whole Tomatoes
  • 1/2 cup Dry White Wine
  • 2 cups Fish Stock
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Pepper
  • 1 tbsp Fresh Parsley